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Fnllyn Bara Lawr Ae Oen Cymreig Alewn Crwstyn

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

1 hrs

Ready

2 hrs
Low Cholesterol, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 ½ pounds lamb loin
* Camera
3 ounces onions
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4 ounces drippings
1 ounce mushrooms
trimmed
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4 ounces bread crumbs
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2 ounces laverbread
*
12 ounces shortcrust pastry
*

Ingredients

Amount Measure Ingredient Features
680.4 g lamb loin
* Camera
86.7 ml/g onions
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115.6 ml/g drippings
28.9 ml/g mushrooms
trimmed
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115.6 ml/g bread crumbs
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57.8 ml/g laverbread
*
346.8 ml/g shortcrust pastry
*

Directions

Skin and bone the loin of lamb.

Finely chop the onions and sweat in 2 oz. drippings.

Add finely chopped mushroom, cook for further 2 minutes.

Add the breadcrumbs, laverbread, chopped parsley.

Mix to a smoth consistency with a little milk, then season.

Stuff the loin, tie and season it, seal it with melted drippings, roast in an oven 430 degrees for 30 minutes.

Cool and drain the loin, roll out the pastery into a rectangle 5/16 inch thick.

Spread the pastry with the remainder of the stuffing, leaving a 2 inch margin all around.

Place the cold loin in the pastry, egg wash the margin.

Completely envelope the meat in the pastry and seal.

Turn it over, place onto a greased baking sheet with the folds underneath.

Egg wash it and decorate as required.

Bake it in an oven of 425 degrees F for 30 minutes.

Garnish with parsley and sliced tomatoes.

Serve with brased leeks, jacket potatoes, and brown sauce.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 35g (1.2 oz)
Amount per Serving
Calories 20284% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 165mg 7%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 3g
Vitamin A 0% Vitamin C 1%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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